Crispy Ridged Rosemary Mashed Potato Mounds

Aren’t these cool lookin’?  They look like little potato macaroons!  Just when I feel like I’ve made potatoes in every possible way, something new pops into my head (in the randomest of places too…in the shower, during a run, while I’m cleaning, etc).  This dish in particular is one of my favorite ways to eat potatoes.  Basically you dollop mashed potatoes in mounds on a sheet pan, and use a fork to create ridges in the mashed potato mounds.  Then you broil them in the oven until the ridges get super crisp, so when you bite into these, you have a wonderful contrast between crispy edges and smooth and creamy mashed potatoes.  It’s sensational.  I infused the half and half with rosemary sprigs, but you could do whatever you like.  Sage would be another nice herb to do.  My mashed potatoes are flavored pretty simply here, but feel free to add cheese or doctor it up however you like it.  Here’s the recipe:

Ingredients:
1.5 lbs russet potatoes
3/4 cup half and half
2 sprigs fresh rosemary
2 tbsp butter (or to taste)
salt and pepper

Directions:
Preheat the broiler (you want it to be preheated for at least 15 minutes before we broil the mounds later on.  This ensures even browning).

Peel and roughly chop the potatoes into large chunks.  Place in a pot of heavily salted cold water and bring to a boil.  Cook until fork tender, about 10 minutes.  Drain and spread the chunks out onto a sheet pan, and mash with a fork until very smooth.
Remove the leaves from the rosemary sprigs by running your fingers down the stem.  Chop the rosemary up and place in a saucepan with the half and half.  Bring to a simmer, then cover with a lid and let steep for 10 minutes.

Strain the rosemary out of the half and half, and add it to the mashed potatoes along with the butter.  Season with salt and pepper to taste.

Dollop the potatoes into 8 mounds on an uncoated sheet pan, then take a fork and press little ridges into the potato mounds.
Make sure you have preheated your broiler for at least 15 minutes, then pop these under the broiler about 5 inches away from the heat.  Watch carefully (and don’t walk away) until they are brown on the edges, then pull them out. Alternatively, if you have a blowtorch, that would work well too.  Serve and enjoy!

Have a wonderful weekend!

Click here for the printable recipe.

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19 Responses to Crispy Ridged Rosemary Mashed Potato Mounds

  1. I have to remember this for Thanksgiving. Or just the next time I have leftover mashed potatoes. They’re so pretty.

  2. Greg, Rufu’s sent me over. What a fantastic and fun idea. I will definitely be making extra mashed potatoes going forward.
    Have a happy weekend.
    🙂 Mandy

  3. Andrea says:

    Love these! I may need to make mashed potatoes just to have left overs to make this!

  4. mjskit says:

    Aren’t these cool lookin’? ABSOLUTELY! And you recipe seems so easy! What a great mashed potato recipe!

  5. These are so pretty! And they’re surprisingly simple. I freakin love mashed potatoes 🙂

  6. This is genius! We all like crispy hash browns but these crispy potatoes are awesome. Easy to prepare and stunning. Great post.

  7. magicofspice says:

    I love these! What a fun and different take on mashed potatoes, they look fantastic!

  8. Ann says:

    Oh. My. Goodness! These are absolutely FABULOUS! I’m sitting her drooling on my keyboard! What a great way to serve mashed potatoes! I love textural differences in food….and this is too cool for school! Seriously – BRAVO!

  9. Just lovely! I love all mashed potatoes and these look like a great unique way to make them!

  10. What a great idea to change up the regular mashed potatoes! Plus rosemary works so well with potatoes, these would be delicious!

  11. Carlette says:

    What’s an alternative to half and half? Can I just do my own half cream and half milk?

    • Joanne says:

      I used half and half because I had some extra on hand, but you could do just cream if you wanted. If you only do milk, you should add some butter so there is some fat and richness there. Really you can do whatever you want here/use what you have on hand. Enjoy!

  12. I love these rosemary mashed potato mounds. They just look so delicious and comforting. I can’t wait to give these a try. Thanks for sharing this

  13. Kiki says:

    These look delicious – great idea! I was just looking for a new side dish, so these will be perfect.

  14. Gorgeous! This will definitely be on my Christmas menu!

  15. Oh my word, what a great idea! I am going to give this a try tomorrow and serve it with Chicken Cordon Bleu in a puff pastry shell. What a great combo it will be. Thanks for sharing!

  16. Pingback: Crispy Mashed Potatoes | My Daily Bread Body and Soul

  17. Pingback: Mashed potato and ham roll ups | Rufus' Food and Spirits Guide

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